Want the recipe of Crab soup from Easton Maryland show

Stef

Stef

Active member
Hey guys, it anybody know the recipe and you want to tell , let me know

It a soup in a bread .. mmmmmmmmmmmmmmmmmmm

I eat that the last time i exposed to Easton ...

And i want to make it for my wife ( surprise )

Thanks

Stef
 
Hi Stef. Are you talking about the Cream of Crab soup or the one with clear broth? If it's the cream of crab soup, I think my wife has it, and I'll get it for you.

John
 
Maryland-style crab soup means a tomato broth and plenty of juicy lump or backfin crab meat. It's found on menus all around the state, and is a delicious, comforting treat, especially in late summer and early fall, when crab meat is still plentiful.

Ingredients
  • 1/4 cup onion (chopped)
  • 2 stalks celery (chopped)
  • 1 clove garlic (minced)
  • 2 tablespoon olive oil
  • 1 tablespoon Old Bay seasoning (add more or less to taste)
  • 1/2 teaspoon lemon pepper
  • 1 tablespoon Worcestershire sauce
  • 1 quart chicken broth
  • 3 cups water
  • 2 cups red potatoes (cubed)
  • 1/2 cup frozen lima beans
  • 1 cup frozen green beans
  • 1/2 cup frozen corn
  • 28 ounces canned tomatoes with juices
  • 1 bay leaf
  • 1 pound backfin crab meat
Preparation
In a large soup pot, saute onions, garlic and celery in olive oil over medium heat for 5 minute. Add Old Bay, lemon pepper and Worcestershire sauce. Stir until vegetables are coated with spices. Add all other ingredients except crab.
Simmer over medium heat for 50 minutes or until potatoes are soft. While it's cooking pick through crab meat to be sure all shells are removed. Stir in crab meat. Simmer 10 minutes.
 
Last edited by a moderator:
Cream of Crab is my favorite and this one is from the Tidewater Inn in Easton.

Ingredients
__________________________________________________
  • 3 T. butter
  • 1 medium onion, minced
  • 2 T. flour
  • 2 C. clam juice
  • 2 C. half and half
  • 1 pound creabmeat (nice lump)
  • 1/4 C. dry white wine
  • 1/4 t. freshly ground white pepper
  • Old Bay Seasoning
  • 1 t. butter
  • 1 T. minced parsley
[*]Melt 3 T. butter in heavy large saucepan over low heat. Add onion and cook until tender, stirring occasionally, about 10 minutes. Add flour and stir 3 minutes. Whisk in clam juice. Increase heat and bring to boil, stirring occasionally. Add half & half and return to boil, stirring constantly. lReduce heat and simmer 10 minutes. Set aside 1/4 of the largest crab lumps. Add remaining crab, wine, pepper, a pinch of Old Bay and salt to soup and simmer 3 minutes. [*]Ladle soup into bowls, divide crab lumps evenly among bowls, and dust with more Old Bay.
 
Stef:
If you get the "Maryland Crab Recipe ", Please send it to me please. I would greatly appreciate it. I am also looking, if I find it I will copy you. Thank You, D Dominski
 
Stef:
Today is your lucky day!!!!!!!! Just found Maryland Crab Soup Recipe !
If you have a computer, goggle "Maryland Crab Soup" I will have crab soup tomorrow. Enjoy. D Dominski
 
Don't know about the recipe you're talking about but here is my thoughts on soup. Take it or leave it but its a good starting point in my opinion.

over med heat
6tbs unsalted butter
one small onion diced
cook until onion is soft.

Wisk in 1/4 cup plus 1 Tbs flour
cook stirring constantly for about 2 minutes. (we're making a roux)

Remove from heat and wisk in 2 cups of half and half until smooth.

Back on heat, wisk in 4 cups Low Sodium stock. (Seafood stock for crab soup.) You can use more or less depending on how thick you like your soup but this makes a pretty thick soup in the end.
Bring to a simmer.

Ok, now you have a base for just about any creamy soup you want to make, now its up too you.

I've added a pound of crab, some diced celery and carrots, and some boiled diced potatoes, some old bay, some salt and pepper, and a bay leaf. Let it simmer so the flavors can combine. Kind of a "Crab Chowder", but you could leave out the veggies and potatoes and play with the spices and its not far off of the recipe posted earlier for cream of crab.

Other soups, again this base recipe is really versatile.
Broccoli Cheddar: use vegetable stock, spice with nutmeg, and a bay leaf. Simmer some broccoli (20 oz bag of florets) and carrots until soft and then hit it with a hand blender. Stir in 2 cups shredded cheddar. season with s/p

Creamy Chicken and Tortellini(a crowd pleaser!!!): use chicken stock, spice with Poultry spice, diced carrots and celery, some shredded chicken(I use boneless skinnless thighs that I browned in the pot before I started the base) and simmer. add some cheese tortellini (boil separately and add right at the end). season with s/p
 
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